ABSTRACT
Beans reached the research spotlight as a source of bioactive compounds capable of modulating different functions. Recently, we reported antioxidant and oxidonitrergic effect of a low molecular weight peptide fraction (<3 kDa) from hardened bean (Phaseolus vulgaris) in vitro and ex vivo, which necessitate further in vivo assessments. This work aimed to evaluate the hypotensive effect and the involved physiological mechanisms of the hardened common bean peptide (Phaseolus vulgaris) in normotensive (Wistar) and hypertensive (SHR) animals. Bean flour was combined with a solution containing acetonitrile, water and formic acid (25: 24: 1). Protein extract (PV3) was fractioned (3 kDa membrane). We assessed PV3 effects on renal function and hemodynamics of wistar (WT-normotensive) and spontaneously hypertensive rats (SHR) and measured systemic arterial pressure and flow in aortic and renal beds. The potential endothelial and oxidonitrergic involvements were tested in isolated renal artery rings. As results, we found that PV3: I) decreased food consumption in SHR, increased water intake and urinary volume in WT, increased glomerular filtration rate in WT and SHR, caused natriuresis in SHR; II) caused NO- and endothelium-dependent vasorelaxation in renal artery rings; III) reduced arterial pressure and resistance in aortic and renal vascular beds; IV) caused antihypertensive effects in a dose-dependent manner. Current findings support PV3 as a source of bioactive peptides and raise the potential of composing nutraceutical formulations to treat renal and cardiovascular diseases.
ABSTRACT
Aiming to understand the impact of hardening on the biological potential of bean protein and peptides, we evaluated the antioxidant and vasorelaxant properties of common beans after and before hardening. It was also evaluated the effect of extrusion and autoclaving in the biological potential of hardened beans. In general, hardening caused a reduction from 13.5 to 39.6% on the antioxidant activity of the peptide-rich fractions. On the other hand, hardening did not strongly interfere with the vascular reactivity in thoracic aorta rings, being observed maximal relation varying from 801% to 84.7%. The thermal treatment caused a general increase in the antioxidant and vasorelaxant potential of these fractions, being observed EC50 values ranging from 0.22 mg mL-1 to 0.26 mg mL-1. We can conclude that hardening did not seem to affect definitively the bioactivity of the obtained peptide-rich fractions. Finally, this study allows suggesting practical applications of extrusion as a thermal process in the production of functional food ingredients, and as ready-to-eat products presenting nutraceutical potential. In addition, autoclaving can be used as a pre-treatment of the hardened grains aiming to use them as whole grains with potentialized benefits for human health.
ABSTRACT
Las proteínas y polisacáridos con frecuencia son utilizados simultáneamente en la industria de alimentos. Las interacciones entre ambos biopolímeros juegan un papel importante en la estructura y estabilidad de muchos alimentos procesados ya que pueden resultar en un sistema con propiedades bioactivas diferentes como ocurre en el caso de las funcionales. Objetivo. Evaluar los cambios en la capacidad antioxidante de un sistema hidrocoloide mixto formado por un hidrolizado enzimático proteico de frijol endurecido (P. vulgaris) y goma modificada de flamboyán (Delonix regia) (SHM). Materiales y métodos. El estudio se hizo entre febrero-octubre, 2014, en Mérida, México. Se modificó enzimáticamente el concentrado proteico de P. vulgaris con Pepsina-Pancreatina® y la goma extraída del flamboyán mediante carboximetilación, preparando dispersiones al 1% de cada uno de los biopolímeros, determinado la fluorescencia intrínseca de Trp (FIT) como indicador de la interacción entre ambos biopolímeros y la actividad antioxidante y quelante del sistema resultante. Resultados. Se obtuvo un hidrolizado proteico extensivo con 28,8% de grado de hidrólisis y una goma de flamboyán con grado de sustitución de 0,91. La mayor interacción entre ambos biopolímeros, se obtuvo empleando una relación 5:1 del SHM a pH 4 de acuerdo con el valor de FIT. Conclusiones. Los sistemas hidrocoloides mixtos preparados con hidrolizado extensivo de las proteínas Phaseolus vulgaris y goma modificada de flamboyán presentaron un incremento en la actividad antioxidante, respecto del hidrolizado dependiendo del mecanismo de oxidación, así como de las condiciones de pH en que se encuentra el sistema y la interacción entre ambos componentes(AU)
Proteins and polysaccharides are frequently used simultaneously in the food industry. The interactions between both biopolymers play an important role in the structure and stability of many processed foods since they can result in a system with different bioactive properties as in the case of functional ones. Objective. Evaluate the changes in the antioxidant capacity of mixed hydrocolloid system formed by a hard to cook bean (P. vulgaris) protein enzymatic hydrolyzate and modified flamboyant gum (Delonix regia) (SHM). Materials and methods. The study was conducted from February to October 2014 in Merida, Mexico. For this, the protein concentrate of P. vulgaris was treated with Pepsin-Pancreatin® and the gum extracted from the flamboyant were modified enzymatically by carboxymethylation, preparing 1% dispersions of each of the biopolymers, determining the intrinsic Trp fluorescence (FIT) as an indicator of the interaction between both biopolymers and the antioxidant and chelating activity of the resulting system. Results. The main results indicated that an extensive protein hydrolyzate with 28.8% degree of hydrolysis and a flamboyant gum with a substitution degree of 0.91 were obtained. The greatest interaction between both biopolymers was obtained using a 5:1 ratio of SHM to pH 4 according to the FIT value. Conclusions. The mixed hydrocolloid systems prepared with extensive hydrolyzate of the hard to cook P. vulgaris and modified flamboyant gum proteins showed an increase in antioxidant activity, compared to the hydrolyzate depending on the oxidation mechanism, as well as the pH conditions used and interaction between both component(AU)
Subject(s)
Polysaccharides , Protein Stability , Food Handling , Fabaceae , Antioxidants , Biopolymers , Food Industry , ColloidsABSTRACT
The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5%). The cowpeas soaked in water containing NaHCO3 presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.